Jay Kline

9.3

A little Rhône fun during Christmas Eve dinner with a North/South option for our surf and turf affair of sous vide New York Strips and Ribeyes with King Crab legs. Popped and poured, this was a magnificent and lush example with perfectly ripe brambles, garrigue and spiced fruitcake. Mouth coating without feeling heavy or overbearing in anyway. Tannins are resolved and I can say with a high degree of confidence that these are in a great place for drinking now. In case anyone was wondering, the Northern Rhône we drank alongside was a European bottled B. Levet Côte Rôtie “Les Journaries” (known there as “La Maestria”). — 5 years ago

James Forsyth

9.0

Asta is a trendy neighborhood restaurant in Boston's Back Bay. The menu is simple insofar as you choose from five or eight courses. We opted for five. The first course was a warming cheddar and beer soup. A ginger squid and foam dish was unusual and tasty in equal measure. Then came a sweet potato with an apple cider vinegar sauce. The apex was slow cooked beef that looked like it had been done sous-vide. Something called Interstellar was a bonus course - a parsnip purée with cocoa and popping rocks - a dish for the New Year. The treacle pudding was rich, comforting and delicious.
We opted against the wine pairings, instead ordering this Schioppettino from Friuli. Apparently this winery rescued the varietal and champions it. Not sure if this is true... it is light bodied but has earthy characteristics. Like a cross between Gamay and Syrah. Quite tasty and high acidity, which helped when pairing with a curious selection of dishes. — 6 years ago

A Pappini

9.4

2004 en magnum. Note 9,1 puis j'avais oublié la moitié de la bouteille avec vide d'air, bue le lendemain c'était bien meilleur : 9,4 très soyeux. — 7 years ago

Andrew Holod

National Sales Grapes of Spain

9.0

Much preferred this to the Dana Hershey Vyd. This at least had a character that seems to be derived from grapes. Firmer and with a more persistent finish that seems to vide well for this to start showing aromatic complexity with additional bottle age. — 7 years ago

Jim Chen

9.1

Magnum.
Sous vide burgers (20% lamb).
So worth the wait.
Simple pleasures at their best, magnified by the purity of the fruit and local produce. — 8 years ago

with Jeff

Andy Tam

8.9

Big tones of earth and chestnuts. Joint birthday with Von. Excellent with foie gras fried ravioli and sous vide miso lamb — 8 years ago

Michael Washabaugh

9.6

Sous vide goose with a traditional French-grain stuffing & juniper berries. Pairs with the richness of the goose. — 8 years ago

Padraig McCoid

10

2000 vintage — 9 years ago

Vin Naturel

9.2

Saint-Véran 2013 - Domaine du Chalet Pouilly


C'est dans le village de Solutré-Pouilly, situé dans la région du Mâconnais en Bourgogne, que la famille Plumet réalise de la magie au Domaine du Chalet Pouilly. Ce domaine ne se revendique d'aucun mouvement, ni d'aucune communauté. Ils font du vin. Depuis 1850. Autant dire que le temps et le respect des pratiques de cette période font partie intégrante de la culture du domaine et qu'elles l'ont toujours été.

Dégustons : notre superbe victime se nomme Saint-Véran 2013 et autant le dire de suite, ce 100% Chardonnay balance : Waouh! Waouh! Waouh! (3 fois)

Des vignes d'une cinquantaine d'années produisent ce jus envoutant, issu d'un élevage en cuve inox pendant 8 mois environ.
La couleur est paille, le nez floral avec un soupçon de pain légèrement beurré. En bouche, la précision est phénoménale. Le vin est superbement équilibré et rien ne semble laissé au hasard. Finesse et délicatesse s'allient sur une minéralité citronnée qui impose une longueur fort agréable. Ce vin coule avec tant d'aisance et de délicatesse qu'on prend alors conscience que la bouteille du doux breuvage est déjà vide ;)
Aie !

Domaine du Chalet Pouilly : une priorité dans votre vie

La cachette est ici :
La P’tite cave
Michel Thievin
7 boulevard de port royal
75013 Paris
0147071091


ENGLISH /

English friends is here what you need to know, description taken directly from domain's website, but true:

TASTING:
Light yellow (thanks to the old vineyards - 50 years old) colour and an elegant fruity scent. Flavors of fresh buttered bread with
floral fragrances as well as a sweet aroma of ripe fruits and a roasted hint are characteristic of this wine.

PHILOSOPHY
Domaine du Chalet Pouilly's philosophy is to allow nature to express itself through the vinification process in order to create highquality, richflavored wines with a rustic touch. Domaine du Chalet Pouilly practices traditional winegrowing methods, respecting the "terroir" in order to bring out the superior flavors of its quality wines.


Un grand merci à nos amis Nadège et @n0styler


#vin #vinlibre #vinnature #vinnaturel #vinsauvage #vinslibres #wine #wineporn #winelover #wineaddict #winestagram #naturalwine #winetasting #wineoftheday #france #chardonnay #bourgogne



— 9 years ago

Severn Goodwin

9.2

Confrerie Des Chevaliers du Tastevin Sous-Commanderie d'Albany, Annual Pauleé Dinner; 30 September 2018 at Vintage House NY, Albany, NY — 6 years ago

Brandi Bratek

9.3

So smooth and delicious. Worth every penny. — 6 years ago

Eli Scott

9.0

Seared grouper, brown butter sous vide sunchokes, roasted carrots and rice midlands. Acidity and minerality drove this dish home. Vintage gave the pairing fantastic depth. A must for any dish with roasted root vegetables or browned butter — 7 years ago

with Laura

Jim Chen

9.2

Grilled Sous Vide Mary's chicken and NY strip, elevated by the ethereal and pugnacious Sumo.
— 7 years ago

Jamie Ireland

9.1

With sous vide ribeye. Very drying, oaked AF, nice acidity — 7 years ago

Stefan Jakobsson

8.9

Not amazing, but really good. Had it with a perfect sous vide 55 degrees Celsius steak and they both loved each other ;)
Wood, a pinch of leather, some tannins but still a smooth aftertaste. — 8 years ago

Jan Roessner

9.3

I don't know where my head is at the moment. This vertiginous Petite Sirah was paired with a feast for the eyes sous vide rib-eye finished and charred on the open flame. Rarely, I have tasted so defined notes of fruit and tannins. It is a must to taste and it's length clearly helps it keep up with similar crafts from the old world. — 8 years ago

Al C

9.0

Drinks incredibly well with a fat juicy piece of sous vide ribeye — 9 years ago

David McNally

9.2

Needs some time obviously but paired beautifully with chef Blair miller's leftover spice rubbed sous vide rack of lamb with veal demi... — 9 years ago

with Matt

Kate Webb

9.4

Awesome compliment to sous vide wagyu filet minon — 10 years ago

Barry Grossman

9.7

One of my favorite hard to find Paso Cabs to pair with my sous vide ribeye. Nice little birthday pair. — 10 years ago

Tim Watkins

10

Top wine of another beautiful stay on the OR coast - perfectly balanced berry/fruit and spice in this special release - went great with asparagus soup, green salad, Sous Vide pork tenderloin with an herb sauce and garlic mashed potatoes. — 6 years ago

Palmer Emmitt

Owner/Winemaker Judge Palmer

9.0

Everything I want from a Vermentino. Bright citrus with floral and herbal aromas. Crisp acid but with just that little extra bit of texture. Textbook. Killer pairing with sous vide octopus and chorizo. — 6 years ago

with Elizabeth

Luke Burke

9.1

One my favorite whites! Great minerality and salinity. Went great with pork shoulder sous vide with tomatillos and sambal. — 7 years ago

Jonathan Salky

9.2

This wine was great. Berry + spicy + leather. Had it a ridiculous sous-vide pork chop. — 7 years ago

Michelle Berryman

8.9

Pairs perfectly with a sous vide, seared T-Rex steak and crispy Brussels. — 7 years ago

Miguel Castro

9.0

Wonderful balance. Merlot and Tempranillo counterweight the heavy Tanat. Still, a meaty wine for read meats. Velvety and round tho. Some blackberries and forest fruits - little tanine. — 8 years ago

Wayne King

9.4

Wow. This was really a delightful wine with our first sous vide beef stew. — 8 years ago

Bryant Bickel

9.2

Bill Bradley straight killing it! Blueberry cedar, cherry compote (Rainer) with a aged light red Rainer cherry acidity it's pure loveliness! It stands up against lightly seasoned sous vide ribeye. Silky but your pursuit of the subtleties will give way to nice tannic grip, but it shows some velvet. Melts the fat and sticks around to shake your hand after. — 9 years ago

Bjørn Rostad

10

Amazing Cabernet Sauvignon. Exquisite rib eye sous vide by @Mike Manzano. — 9 years ago

with Derick, Mike and 1 other

Patrick Hu

8.9

Voluptuous — 10 years ago